If you hang out on Twitter or Pinterest, you can’t have failed to notice a preponderance of ‘cake in a jar’ pictures and posts. Yes, it seems the humble jam jar can now be used for absolutely everything, from stylish garden lighting to storing children’s toys, from Christmas decoration to cocktail glass. Here at Wares of Knutsford we’ve always known how versatile jars can be and we’re delighted that the rest of the world is starting to catch up!
Recipe for a jam jar sponge cake
Admittedly if you’re short of time you can cheat here and use shop bought sponge cake, but baking your own is much more fun and usually tastes better! However this is a really easy recipe, even for novice cooks, with a stunning result.
- 220g butter, at room temperature
- 400g caster sugar
- 4 eggs
- 1 teaspoon vanilla paste
- 480g self raising flour, sieved
- 100ml full fat milk
- A handful of fresh mixed berries – raspberries, strawberries and blackberries, for example
- 400ml double cream
- 2 tablespoons icing sugar
Preheat the oven to 160C and grease and line three eight inch sandwich tins.
Beat the butter and caster sugar together until pale and fluffy. Beat in the eggs, one at a time, and the vanilla paste until well combined. Gently fold in the flour and the milk alternately until the mixture is smooth and creamy. Divide between the cake tins and bake for about 30 minutes, until the tops of the cakes are golden brown and springy to the touch. Remove from the oven and allow to rest for five minutes before removing the cakes from the tins. Allow the cakes to cool completely on a wire rack, ideally leaving them overnight.
Meanwhile, whisk the cream with the icing sugar until the mixture forms soft peaks.
Assembling a jam jar sponge cake
Measure the diameter of your jars and cut circles of cake just slightly smaller. Place a circle of cake in a jar to form the first layer, then add a dollop of cream, followed by a spoonful of fresh fruit. Continue with another layer of cake and so on until the jar is full, finishing with the fruit layer.
If you are using smaller jars, cut or tear the cake into small pieces and place in the jar with the cream and fruit in random sections for a more casual effect.
Jam jar sponge cake is best eaten on the day it is assembled.